Kate Hackworthy's Pea and Mint Cupcakes with Rose Water Buttercream

Kate’s recipe introduction from the book: The sweet, delicate flavour of garden peas is even more delectable when garnished with fresh, cool mint. I love minted peas mashed on toast in the morning, while fresh pea and mint soup is an absolute joy. Here, I’ve brought them together into lovely, springy cupcakes that have a subtle hint of mint flavour. Topped with a gently fragrant rose water buttercream, it’s like walking through an English cottage garden on a summer morning. Podding peas and sneaking the occasional raw, sweet green orb to eat is one of life’s simple pleasures, but frozen peas work equally well and are, admittedly, far more convenient.

Servings12cupcakes

Ingredients

For the cakes:

100gpeas(fresh or frozen)

1tbspchopped fresh mint leaves

115gunsalted butter, softened

125ggranulated sugar

2largefree-range eggs

1tspvanilla extract

150gplain flour(all-purpose)

2tspbaking powder

1pinchsalt

For the rose water buttercream:

75gunsalted butter, softened

150gicing sugar(confectioners')

1/4 - 1/2tsprose water

1-2tbspmilk

To decorate:

12dried culinary rose buds or petals(optional)

Recipe Notes

Tip: Too much rose water can be overpowering, so pour with a steady hand and use sparingly, tasting before adding more.

Instructions

To make the cakes:

Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line a 12-cup muffin pan with paper cases.

Boil the peas for a few minutes until soft, then rinse under cold water and drain. Purée the peas with the mint with a hand blender until smooth and set aside.

In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, and beating each one in well, then beat in the vanilla and pea purée.

Sift in the flour, baking powder and salt, and stir gently to combine.

Spoon the batter into the muffin pan to three-quarters full, then bake for 15–20 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

To make the rose water buttercream:

In a large bowl, beat the butter, icing sugar, rose water and 1 tablespoon of milk together with an electric mixer until smooth and fluffy. Add more milk, if necessary, to make a thick frosting consistency. Keep in the fridge until ready to ice the cupcakes.

Spoon the icing into a piping bag and frost the completely cooled cupcakes as desired, then top with dried rose buds, if you like.

These cup cakes look adorable and I love the idea that it has peas in them. The frosting sounds delectable too. A perfect way to incorporate additional vegetables into our diet. The book sounds amazing as it has many innovative dessert recipe ideas with veggies.

Loved the sound of these when I was perusing Kate’s fab cookbook. You’ve made them look even more delectable and now you’ve talked about snaffling freshly podded peas I really want some of those too. Fab flavours.

These are such pretty little cakes. I can totally imagine how peas would work in a cake, they have that sweetness and a floury texture. What a really creative and innovative book this is, full of surprises.

Hi Agness, if you usually use almond or coconut milk for your buttercream then I’m sure you can do the same here, the rose water is just a flavouring so I’m sure it will work in your preferred buttercream recipe. I’ve never tried it personally, so I’m sorry I can’t give a more direct yes no. ❤️